walnut and poppy seed biscuits
Basic ingredients for walnut and poppy seed biscuits
- For the dough: 280g (0.6 lbs), all-purpose flour
- 75g (2.6 oz), cold butter
- 50g (1.7 oz), rendered lard
- 15 grams (1 oz), confectioners sugar, and a pinch of Salt
- 15 grams (15 oz), fresh yeast
- 1 egg yolk
- 50ml (1.6 FL oz), lukewarm Milk
- 1 egg – separate
- for brushing Poppy Seed filling: 150g (5.3 oz), ground poppy seeds
- 1 tsp of cinnamon
- 1 packet of vanilla sugar grated juice of 1/2 orange
- Walnut f 150g (5.3 oz) ground almond
- 1 tsp ground cinnamon
- 1 packet vanilla sugar grated zest from 1/2 lemon and 2 tablespoons of juice
- Two fillings: 100ml (3.2 fl. oz) milk,
- 1 tablespoon honey,
- 100g (3.4 oz), sugar
- optional: 6 teaspoon raisins soaked in rum
How to make walnut and poppy seed biscuits
- Combine the yeast, egg yolk, and lukewarm water in a bowl. Stir until smooth.
- Mix the flour in a large bowl. Add the cold butter, lard, and confectioners’ sugar to the bowl. Season with a pinch of salt.
- Combine everything and then add the egg mixture. Knead the dough until it is smooth and comes off your hands.
- Divide the dough into equal pieces, wrap in cling foil, and chill for one hour. While you wait, prepare the fillings.
- Mix the ground poppy seed with vanilla sugar and ground cinnamon. Mix the ground walnut, vanilla sugar, cinnamon, and grated zest of half a lemon.
- Bring 100 ml of milk to a boil. Add the honey and sugar and stir until dissolved.
- Half of the milk mixture should be poured into the walnut and the other half into your poppy seed mixture. If you wish, you may add the soaked raisins. Mix the fillings thoroughly.
- Get the dough out of the fridge.
- Take one dough ball and shape it into a rectangle using your hand. It should be about 22x33cm in size. Roll it out to a thin, even sheet. You can also measure it using a piece of baking parchment. Spread the walnut mixture on the parchment sheet.
- Place the filling on the pastry’s sorter side. The longer side of the pastry should be folded over. Roll it up carefully. When rolling up the pastry, ensure that the other side is facing down. After this, Place it on a baking sheet (covered with baking parchment) and gently place.
- Repeat the process with the second dough, and the poppy seed filling.
- To let steam escape during baking, poke holes in the rolls with a fork. Then, brush the rolls with beaten egg yolk and let them dry.
- Then brush the rolls with egg yolks and let them dry.
- Place them in the oven at 180C (350F), for 25-30 minutes.
- Once your brow is golden, take them out and let them cool completely.
- Cut them thinly and serve.